| 超微红茶粉的理化性质和抗氧化活性的研究 |
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| 作者姓名： | 叶秋莹 黄宏浩 宋飞 林曼芬 陈松林 梁玉全 |
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| 作者单位： | 清远职业技术学院食品药品学院;清远市人民医院药学部 |
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| 基金项目： | 清远职业技术技术学院2019年科技计划项目(编号:ZK19001);2019年度科技奖励项目(编号:清财教[2019]105号)。 |
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| 摘 要： | 本文采用超微粉碎技术制备超微红茶粉,研究超微粉碎时间对红茶粉末的显微结构、功能特性、流动性及抗氧化活性的影响。结果表明,超微粉碎改善了红茶的理化性质,增加了功效成分溶出率,提高了其抗氧化活性,其中20 min粉碎时间制得的超微红茶粉理化性质变化显著,30 min粉碎时间制得的超微红茶粉抗氧化活性较强。
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| 关 键 词： | 英德红茶 理化性质 抗氧化活性 超微粉碎 |
Study on the Physical and Chemical Properties and Antioxidant Activity of Superfine Black Tea Powder |
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| Authors: | YE Qiuying HUANG Honghao SONG Fei LIN Manfen CHEN Songlin LIANG Yuquan |
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| Institution: | (Shcool of Food and Drug Control,Qingyuan Polytechnic,Qingyuan 511500,China;Department of Pharmacy,Qingyuan People’s Hospital,Qingyuan 511500,China) |
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| Abstract: | In this paper,ultra-fine pulverization technology was used to prepare ultra-fine black tea powder,and the effect of ultra-fine pulverization time on the microstructure,functional properties,fluidity and antioxidant activity of black tea powder was studied.The results show that ultrafine pulverization improves the physical and chemical properties of black tea,increases the dissolution rate of functional components,and increases its antioxidant activity.Among them,the physical and chemical properties of ultrafine black tea powder prepared with 20 min pulverization time have significant changes,and those prepared with 30 min pulverization time superfine black tea powder has strong antioxidant activity. |
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| Keywords: | Yingde black tea physicochemical properties antioxidant activity ultrafine pulverization |
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